prep time
10 mins
total time
10 mins
Author: Neha Sharma
prep time
10 mins
total time
10 mins
Ingredients-
- Sweet kiwis- 4
- Full fat milk- 4 cup
- Cornflour- 2 tbsp
- Sugar- 10 tbsp or as required
- Whipping cream- 8 tbsp
- Mint Leaves- 10 to 15
Method-
- In a bowl, mix cornflour and ½ cup of milk and keep aside.
- In a deep non-stick pan boil the remaining milk on medium flame for 3 to 4 minutes, while stirring in between.
- Add cornflour mixture to the boiled milk, mix well and cook on a medium flame till milk reduced half its quantity for about 15 to 20 minutes, while stirring continously. Switch off the flame and let it cool completely.
- In the mean time blend kiwis and mint leaves with sugar & make a puree.
- When the milk mixture cools down completely whip the mixture with an electronic blender till smooth.
- Once the mixture seems smooth add cream and beat for one more time until smooth.
- Add kiwi mint puree and mix well.
- When everything is well combined transfer the mixture into an aluminium bowl or tin. Cover with an aluminium foil or cling wrap and freeze until semi-set for about 3 hours.
- Pour the semi set ice cream into a blender and blend until it is smooth.
- Transfer the mixture back into the same aluminium bowl or tin. (Repeat step 8 & 9 twice to get extra smooth ice cream- optional)
- Cover with an aluminium foil or cling wrap then cover with a tight lid and freeze overnight.
